Caramel Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 10

Cook Time: 20

Chill Time: 2

Total Time: 2 30

Servings: slices

Calories: 512kcal

Author: Becky Hardin

Caramel Pie is a quintessential Thanksgiving dessert! This stunningly sweet homemade pie is rich with a caramel custard filling, which has the most deliciously silky consistency. Just pour in the filling, let it set, and serve!

Step-by-step photos can be seen below the recipe card.

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Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

1 9-inch pie crust 213 grams; baked according to the package
1 cup brown sugar 213 grams
½ cup all-purpose flour 60 grams
4 large egg yolks 56 grams
½ teaspoon kosher salt
1 cup milk 227 grams, 2% or whole
1 cup heavy cream 227 grams
1 cup granulated sugar 200 grams
3 tablespoons unsalted butter 42 grams (⅜ stick)
Whipped cream optional, for topping

Instructions

Add the brown sugar, flour, egg yolks, and salt to a saucepan set over medium heat. Stir in the milk and heavy cream.
1 cup brown sugar, ½ cup all-purpose flour, 4 large egg yolks, 1 cup milk, ½ teaspoon kosher salt, 1 cup heavy cream
Whisk continuously for 3-4 minutes, until the mixture thickens to custard-like consistency. Set aside. (The custard-like mixture should be quite thick. If it's not, keep cooking and whisking and it will eventually thicken up.)
Add the granulated sugar to a separate saucepan or skillet over low-medium heat.
1 cup granulated sugar
Using a wooden spoon, stir the sugar until it melts and caramelizes. Stir in the butter until incorporated.
3 tablespoons unsalted butter
Pour the caramelized sugar into the custard mixture, whisking until combined.
Pour the pie filling into the baked pie crust.
1 9-inch pie crust
Cover with plastic wrap, and place in the refrigerator.
Chill for at least 2 hours (overnight is best) or until the filling is set.
Top with whipped cream.
Whipped cream

Video

Notes

(Step 1-3) We suggest keeping the custard over low heat and whisking every so often while you cook the caramel on a separate burner. Or even better, cook the custard and caramel simultaneously on separate burners so each stays warm before combining.
(Step 4) You may notice some tiny pieces of hardened caramel have formed, but if you keep whisking over low-medium heat, those pieces will melt.
Whisk continuously when cooking the milk/cream mixture to prevent the egg yolks from scrambling.
You can strain the milk/cream mix to ensure there are no cooked egg pieces.
Cook the caramel to no hotter than 245°F to prevent it from becoming hard when set.
Nutritional information does not include optional ingredients.

Storage: Store caramel pie in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition